Ingredients
For the profiteroles:
225ml whole milk
200ml water
50g unsalted butter
1 tbsp caster sugar
1 tsp salt
150g plain (or plain gluten-free) flour
2 eggs
Icing sugar to dust
For the chocolate sauce:
100g dark chocolate
1 tbsp honey
50g butter
100ml milk
For the Chantilly cream:
150ml whipping/double cream
3 tbsp icing sugar
1 tsp vanilla essence
Key Equipment
Mixing bowls
Whisk/electric mixer
Piping bag (if you don’t have any, a freezer/ziplock bag with the corner cut off will do)
Baking tray and paper
Oven (preheated to 180C)
Medium pot
Method
STEP 1: Make the choux pastry ball
Preheat your oven to 180C (fan-force).
Place all of the milk, water, butter, sugar and salt in a medium pot, and bring to a rolling boil over medium heat.
Add the flour, and mix well with a wooden spoon.
Reduce to a low heat, and continue mixing for 1 minute to cook the paste.
Electric hob? You may need to take your pot off the heat entirely to avoid burning the mix.
Transfer the dough to a mixing bowl, or the bowl of a stand mixer outfitted with the paddle attachment.
Beat the mixture until slightly cooled, then gradually incorporate the eggs until combined into a uniform paste.
IMPORTANT: A piping hot mixture will scramble the eggs.
Line a baking tray with baking paper or Silpat.
Transfer the dough into a piping bag with a nozzle, and pipe onto the tray in small balls, the size of a large walnut.
Bake for 20 minutes till puffed up and golden brown.
STEP 2: Make the chocolate sauce
Bring the milk and honey to a boil in a pot.
Once boiling, add the chocolate and whisk till smooth.
Whisk in the butter to finish off the sauce.
STEP 3: Make the Chantilly cream
Combine all the ingredients in a mixing bowl, and whisk till thick with a whisk or electric mixer.
Transfer the cream to a piping bag with a nozzle.
STEP 4: Finish the profiteroles
Poke the bottom of the choux ball with a sharp tool, leaving hole big enough for your piping bag nozzle. Fill generously with the cream.
Dust with icing sugar, and drizzle with chocolate sauce.